Soft and fluffy on the inside, deliciously crispy on the outside: this easy keto chocolate chaffle recipe is ready in 15 minutes!
I love my keto waffles and these low carb waffles. This waffle recipe is a little different... because it is a chaffle!
A chaffle is a low carb waffle made with egg and mozzarella cheese. In this chocolate version, almond flour, cocoa and baking powder turn that basic formula into a sweet waffle that's crispy outside and fluffy in the middle.
My chocolate chaffles taste just like a proper waffle, but with a fraction of the carbs.
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🌟 Why You'll Love This Recipe
- Crispy outside, fluffy inside - The secret to perfect chocolate chaffles is blending the mozzarella right into the batter. This makes the chaffle texture super fluffy and prevents the cheese strands you can get in traditional chaffles.
- Deep chocolate flavor - Tastes like a real chocolate waffle. There is no cheese taste. The chocolate COMPLETELY covers any mozzarella flavor.
- Only 2.4g net carbs - perfect for a keto friendly brunch or treat. The recipe is also sugar free and gluten free.
- Ready in 15 minutes
Ingredients
Here is what you need to know about the ingredients. (See the recipe card for exact amounts.)
- Shredded mozzarella - Use low-moisture shredded mozzarella, not fresh mozzarella packed in liquid. In some countries, you can also get mozzarella as a block which you can grate yourself. Make sure it is room temperature so it blends more easily.
- Cocoa Powder - Unsweetened cocoa powder gives the classic chocolate flavor. Fot a darker, smoother chocolate taste, use Dutch-process cocoa. Cacao powder also works and has a more intense, slightly bitter flavor, so you may prefer a little more sweetener.
- Almond Flour - Almond flour gives the batter structure and helps create a waffle-like rather than eggy texture. I used ground almonds, which is the same as regular almond flour. Reduce to 2 tablespoons almond flour if using super-fine.
- Powdered Sweetener - Powdered sweetener dissolves easily into the batter and prevents a gritty texture. I have made the recipe successfully with both powdered erythritol monk fruit sweetener and with allulose.
- Egg - I used a large, room temperature egg. It binds the ingredients and gives structure.
- Baking Powder - Helps the chaffles rise and gives them a lighter, fluffier texture.
- Vanilla Extract - Enhances the chocolate flavor. Check that it is sugar free.
Note: You can replace half of the mozzarella with cream cheese for a softer, more cake-like texture.
Instructions
It is simple to make chocolate chaffles. Here are the basic steps.
Scroll down to the recipe card for the detailed method with ingredient amounts, timings and nutrition information.
Equipment
The recipe is designed for a mini waffle maker, such as a Dash.
A mini waffle maker is the perfect size because chaffles are filling.
Method
Step 1: Add all the chaffle ingredients to a small mixing bowl. Whip with an immersion blender until smooth.
Step 2: Heat a mini waffle maker.
Step 3: Brush with a little oil to prevent sticking. Pour ⅓ batter to the middle of the iron and spread out. Don't over-fill the waffle maker!
Step 4: Cook for about 3 minutes or until the waffle has set.
Step 5: Lift the lid and allow to stand in the waffle iron for about 15 seconds to cool. They will lift out easier with a fork without bending.
Place on a wire rack to fully cool. This lets it crisp up from all sides.
Repeat for the remaining batter.
Why blend the chaffle batter?
Blending the mozzarella into the batter prevents the strands of melted cheese you can get in traditional chaffles. It improves texture so much that you could mistake these for authentic chocolate waffles!
How do I know when the chaffle is done?
Because the batter is already dark from the cocoa, don't judge doneness by color. The chaffle is ready when it has set and releases easily from the waffle maker.
Can I use a regular food processor or blender?
A regular food processor is too large for this small amount of batter. It won't mix properly, unless you double the recipe. I recommend using a stick blender or immersion blender. It's the perfect size for this recipe.
Can I use a standard waffle iron?
Yes, you could. If you use a larger waffle iron such as a Belgian waffle maker, you'll need more batter. You'll also need to increase the cooking time.
Toppings
Chocolate chaffles taste great all on their own. But of course there are lots of possibilities for toppings:
- Keto whipped cream
- Chocolate drizzle: Place ¼ cup (40g) sugar free chocolate chips or 90 dark chocolate such as Lindt together with ½ cup coconut oil in a bain-marie. Melt on a low heat.
- Sugar free Nutella
- Sugar free chocolate chips: Scatter them over the waffle while it's still warm. Voila, you've got yourself a double chocolate waffle!
- Keto Caramel Sauce
- Peanut Butter
- Roasted hazelnuts
- Raspberries or strawberries
Troubleshooting FAQs
Chaffles can end up too soft when they are not cooked long enough or if you don't cool them on a wire rack.
You did not preheat the waffle iron for long enough. Or, the iron was not greased sufficiently.
Possible causes: Ingredients were cold or the almond flour was superfine and you used too much. Fix it by adding a tablespoon of cream cheese.
Variations
How do I make a nut free chaffle?
Replace the almond flour with 3 teaspoons coconut flour. Another option would be 3 tablespoons sunflower seed flour.
Can I make it dairy-free?
Dairy-free mozzarella becomes more liquid when melted. I don't recommend using it.
Storage
Fridge: Store the chaffles in an airtight container in the fridge for 2-3 days. Don't eat them cold, as they become quite firm. They taste much better warmed up. This makes the centre fluffy and soft again.
Freezer: You can freeze them for up to 3 months. This is useful if you make a larger batch. Freeze them without touching so they don't stick together. Then put them into a freezer bag.
To reheat: Re-heat chaffles in the waffle maker or in the toaster. Using a microwave will make them warm, but won't crisp them up.
More Recipes Like This
- Protein Waffles10 Minutes
- Chocolate Avocado Smoothie3 Minutes
- Keto Chocolate Protein Muffins25 Minutes
- Keto Irish Soda Bread1 Hours
Tried this recipe? Give it a star rating below!
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Recipe
Keto Chocolate Chaffle Recipe
Equipment
Ingredients
- 1 large egg room temperature
- ½ cup shredded mozzarella 57g (or use ¼ cup mozzarella and 2 tbsp cream cheese), room temperature
- 2 tablespoon cocoa powder 10g, unsweetened
- 3 tablespoon almond flour 18g
- ½ teaspoon baking powder
- 1.5 tablespoon powdered sweetener
- ¼ teaspoon vanilla extract
Instructions
- Add all the chaffle ingredients to a small mixing bowl. Blitz with an immersion hand blender until smooth.
- Heat a mini waffle maker.
- Brush with a little oil to prevent sticking. Add ⅓ batter to the middle of the iron and spread out. Cook for about 3 minutes or until set and releases easily from the iron.
- Open the lid and allow the Chaffle to cool in the waffle iron for about 15 seconds. You'll then be able to lift it out with a fork without bending.
- Place on a wire rack to fully cool. Repeat for the remaining batter.
Notes
- Whipped cream
- sugar free chocolate drizzle (melt ¼ cup sugar free chocolate chips or 90% dark chocolate with ½ teaspoon coconut oil)
- sugar free chocolate chips
- raspberries
- toasted hazelnuts
- peanut butter
Kristine Molmen
WOWZA!!!!
This is the VERY BEST Chocolate Chaffle recipe out there. I used my Dutch Cocoa and these turned out AMAZING! I first made 18 and served these as a light dessert. Everybody asked for the recipe. So, the next time I tripled the recipe at 18, and made 54. I now have my GO-TO recipe. The very BEST CHOCOLATE FLAVOR!!
Hannah Brayshaw
Does the mozarella make these stretchy and gooey when you break them apart? I can't get my head around sweet waffles that have the stretch of mozarella on pizza....
Katrin Nürnberger
No, the inside is not stretchy and gooey. Since we are adding egg, almond flour and cocoa, chaffles end up having a proper waffle texture.
Amanda Lord
Gorgeous! I don't know why but I was very reserved making these...cheese and chocolate, but hey we are here for a good time not a long time, so made them. They are sooooo yummy. I used the sweetness a tiny bit with a little more powdered sugar and bam...highly recommend. Xx
Elizabeth
Fabulous recipe!!
Charli Van Averbeke
I make these every Sunday for breakfast. My family loves them including my 2yr old. I've tried some variations and they are all good. My favourite is the use of cream cheese made these so soft and fluffy and almost cake. It tastes fine without Cocoa and I don't have a mini waffle iron, I triple the mixture and use a regular waffle maker and it comes out perfectly!
Sharon Wheeler
Had to buy a mini waffle maker but it was definitely worth it. Have for breakfast with berries or as a treat for dessert with berries and cream.
Lada
Hi!
I'm not a fan of sweet breakfasts, would it work as a savory chaffle? What should I increase instead of cocoa powder and powdered sweetener?
Katrin Nürnberger
Use a little more almond flour!
Jan Vick
I just made your chaffle recipe and after several years of making so-so, cheesy and eggy tasting, or skimpy Chaffles, your recipe was amazing, fluffy, and tasted like a regular waffle. Thanks for such a successful chaffle attempt. Happy New Year!
Kelley E Martin-Adams
Soooooo delicious!! I have a huge sweet tooth, and these satisfy it...They're also super filling. I'll have one for breakfast, and can go all day until dinner. Thanks for a fantastic recipe!!
Siobhan
These are the best chaffles I've tasted, thank you!